Smoked Chicken Breast Sushi

Name: Smoked Chicken Breast Sushi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Koshihikari; 165ml Hot water; 1 piece Nori for sushi; Some Sushi vinegar; Some Smoked Chicken Breast; Some Pickled Cucumbers for Sushi; Some Cucumber; Some Fruit carrot; Some Salad dressing

by Jiujiuwei

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Sushi is a traditional Japanese food that can be used as a snack or as a dinner.
The main ingredient of sushi is rice. Naturally, the requirements for the hardness of rice are very high. Too soft is not suitable for the most sushi, and too hard to taste bad.
Japanese people like the original taste of food and feel the deliciousness of nature's "foodstuffs", and sushi is like that. Sushi is not about taste, it pays more attention to taste.
This time, I used the special rice for Koshihikari Sushi at Sao Kado to make smoked chicken breast sushi. The rice has a sticky, soft and chewy texture, and the taste is very good. Specially added smoked chicken breasts, with pickled cucumbers for sushi, garnished with purple cabbage, green cucumbers, orange fruit carrots, to enhance the sweetness of Koshihikari rice.

Ingredients

Smoked Chicken Breast Sushi

1. Prepare 150 grams of Koshihikari rice and wash it quickly and gently;

2. Pour 165 grams of hot water and soak for 15-20 minutes to allow the rice to fully absorb the water. After the rice cooker is cooked for 1 hour, do not remove the lid immediately, and simmer for 15-20 minutes;

3. Pour the simmered rice into an appropriate amount of sushi vinegar, mix well and set aside;

4. Prepare cucumber strips, shredded purple cabbage, shredded fruit carrots, smoked chicken breasts, pickled cucumbers for sushi, and seaweed; you can put seaweed in a 100-degree oven and bake for 2 minutes. The trouble can be ignored;

5. Wrap a layer of plastic wrap on the bamboo curtain, put seaweed, and spread the rice evenly, leaving a side at the end, not to be full. Use a rice spoon dipped in water to compact the rice;

6. Place cucumber strips and pickled cucumbers on 1/3 of the place, spread purple cabbage shreds and carrot shreds, squeeze the salad dressing, and finally put a little purple cabbage shreds and carrot shreds on it, and curl it from one side with the help of a bamboo curtain. The left and right ends should also be compacted by hand, and be careful not to wrap the plastic wrap;

7. Cut with a sharp knife and enjoy. Note that every cut must be wiped with a damp cloth, so that the cut surface will be very clean. "Sashigado Koshihikari special rice cooked with sushi is more delicious"

Tips:
1. Be careful when washing rice with Koshihikari rice, wash the rice quickly and gently, don't scrub it hard;
2. The recommended ratio of rice to water is 1:1.1
3. Soak the washed rice in water for 15-20 minutes to allow the rice to fully absorb water;
4. After the rice is cooked, simmer for 15-20 minutes before opening the lid;
6. When making sushi, wrap a layer of plastic wrap on the bamboo curtain, put seaweed, and evenly spread the rice, leaving a side at the end, not full. Use a rice spoon dipped in water to compact the rice; when rolling sushi with the help of bamboo curtains, be sure to roll tightly, and compact the left and right ends with your hands, and be careful not to wrap the cling film in;
7. When you cut the sushi at the end, pay attention to wipe it with a damp cloth every time you cut it, so that the cut surface will be very clean.

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